Frozen fish, bass, cod, frog leg...
Frozen fish, bass, cod, frog leg...
La morue charbonnière (Anapoploma fimbria), plus connue sous le nom de Black Cod ou Sablefish, est un poisson sauvage à la chair blanche, grasse et fondante, pêché durablement à la palangre dans les eaux profondes et froides du Pacifique Nord-Est (zone FAO 67), au large de la Colombie-Britannique. Étêtée, vidée (J-cut), puis surgelée individuellement (IQF) à bord, elle est conditionnée entière, sans traitement ni additif.
Choisie avec soin par Le Delas, votre grossiste à Rungis, cette référence garantit une qualité de pêche et de fraîcheur optimale pour les professionnels de la restauration.
Usages culinaires :
Appréciée pour sa texture moelleuse et sa richesse en goût, la morue charbonnière se prête parfaitement à une cuisson douce au four ou à la vapeur, en pavé ou en tronçons. Elle révèle tout son fondant en cuisson basse température, snackée pour une peau bien croustillante. Elle est également idéale en marinade à la japonaise (miso, saké) ou pour une préparation fumée. La capacité de sa chair à s'effeuiller en fait un poisson tout autant adapté à une cuisine raffinée qu'à de beaux plats du jour.
Conseils de conservation et de mise en œuvre :
Produit surgelé IQF – à conserver à -18°C. Décongélation lente au réfrigérateur conseillée. Produit cru – à cuire avant consommation. Ne jamais recongeler un produit décongelé.
These 150g ±5g salmon steaks (Oncorhynchus kisutch) are individually vacuum-packed to avoid any loss in the kitchen and facilitate your sous vide cooking.
Issu de la pêche sauvage, ce filet de sole tropicale (Cynoglossus spp), également appelée sole-langue, est proposé sans peau ni arête pour une utilisation immédiate et pratique en restauration. Sa chair fine, délicate et peu grasse en fait un poisson particulièrement apprécié pour son goût subtil et sa texture tendre.
Usages culinaires
Ce filet de sole tropicale s'adapte parfaitement aux cuissons rapides : à la poêle, au four en papillote ou à la vapeur. Il se marie facilement avec des sauces légères au beurre, au citron ou à base de vin blanc. Sa texture fondante convient aussi bien aux plats gastronomiques qu'aux plats du jour raffinés.
Le Delas sélectionne rigoureusement ses produits de la mer pour offrir aux professionnels des filets à la qualité constante et adaptés à tous types de préparations.
Conseils de conservation et de mise en œuvre
Produit surgelé – à conserver à -18°C. Décongélation lente recommandée au réfrigérateur. Produit cru – à cuire avant consommation. Ne jamais recongeler un produit décongelé.
Available in skinless fillets with very few bones, this wild redfish (Sebastes marinus) comes from the cold, pure waters of Iceland. Trawled in sub-area V of the North-East Atlantic, it is treated on land with IQF (Individually Quick Frozen) to preserve all the freshness of its flesh. This ready-to-use product boasts a firm texture and mild flavour, much appreciated in the restaurant trade, and has been rigorously selected by Le Delas to meet the demands of professional chefs.
Culinary use: This redfish fillet lends itself to a wide range of preparations: roasted in the oven, pan-fried with a knob of butter, or steamed with seasonal vegetables. It's ideal for well-balanced daily specials, recipes in sauce or subtle fish dishes. Its good cooking properties and low bone content make it easy to prepare and serve.
Storage and preparation instructions: Frozen product - store at -18°C maximum. Slow defrosting in the refrigerator is recommended. Raw product - cook before eating. Never refreeze a thawed product.
Le Delas has selected this fillet of Saint-Pierre (Zeus faber) with skin, a quality frozen fish available at a stable price all year round. Perfect for catering professionals, this product offers a delicate texture and refined flavour. Use it for grilled, pan-fried or en papillote preparations for tasty, elegant dishes.
This pollack (Pollachius virens) comes from the Norwegian Sea (FAO 27 IIa), where it is caught in the wild using trawls. Prepared in China, it is then carefully cut into portions, trimmed without skin or bones, and individually deep-frozen (IQF) for optimum preservation.
A 20% ±3% protective glaze ensures that the fish is preserved during storage and transport. This product is MSC certified, guaranteeing sustainable fishing and rigorous traceability.
Culinary uses: Very versatile in the restaurant trade, pollack can be prepared in a number of ways:
► Roasted or pan-fried with a sauce vierge, lemon butter or shellfish ► En papillote with vegetables and aromatic herbs ► For preparing delicatessen dishes: parmentier, brandade, mild curry, fish lasagne ► Ideal for mass catering because of its regular cut and even cooking.
This cod (Gadus morhua) back with skin, cut into regular portions of 180 to 200g, is carefully individually deep-frozen. A protective glaze, the weight of which is not charged, ensures a clean, professional presentation when defrosted. Its white, flaky flesh is not very watery and remains firm when cooked. Carefully selected by Le Delas, it guarantees consistency, quality and practicality in the restaurant trade.
Culinary use: This portioned format is ideal for quick preparation in the kitchen: baking, en papillote, pan-frying or steaming. Its skin protects the flesh during cooking, enhancing flavour and ensuring a nice, crispy skin on the plate. This product is particularly suited to daily dishes, cold buffets or gourmet recipes based on white fish.
Storage and preparation instructions: Frozen product - store at -18°C maximum. Slow defrosting in the refrigerator recommended. Raw product - cook before eating. Never refreeze a thawed product.
Small whole fish measuring between 6 and 9 cm, joels (Atherina boyeri), or Mediterranean smelts, are caught in the fresh waters of Turkey using seines, then quickly IQF-frozen on land to preserve their freshness. Their texture becomes firm and crispy after cooking, with a flavour characteristic of the species.
Le Delas offers them in a practical one-kilo bag for catering, from an IFS Broker, MSC and ASC-certified supplier. Non-ionised and guaranteed GMO-free.
Carefully selected by Le Delas to guarantee consistent visual and taste quality.
Culinary use: Perfect for quick frying, tapas, seafood aperitifs or as a garnish for a platter, joëls can be cooked directly in the deep fryer without defrosting. Their small size makes them ideal for eating whole, skin and bones included. Serve golden and crispy with a squeeze of lemon or a homemade sauce.
Storage and preparation instructions: Frozen product - store at -18°C maximum. Do not refreeze a thawed product. Raw product - must be cooked before eating.
Le Delas has selected these IQF frozen 8/12 straight frogs' legs (Hoplobatrachus rugulosus) from Vietnam, available in 1 kg bags. Ideal for catering professionals, these frog legs are perfect for your daily dishes. For best results, defrost them at room temperature, then flour them before pan-frying. They lend themselves perfectly to a variety of preparations, such as fricassees, fritters or stir-fries, accompanied by creamy sauces or aromatic herbs. Their delicate, flavoursome flesh will delight your customers and add a touch of originality to your menu.
This fillet of wild pike (Esox lucius) caught in the fresh waters of Canada, skinless and IQF (individually quick-frozen), is available in portions of 100 to 400g. Fished mainly between September and March, the pike has firm, lean white flesh, prized for its finesse and straightforward flavour. Rigorously selected by Le Delas, it is immediately deep-frozen to guarantee optimum texture and quality.
Culinary use: Appreciated for its fine flesh, pike fillet is ideal in quenelles, mousselines, terrines, or cooked gently in court-bouillon, steam or at low temperature. Its delicate flavour is the perfect accompaniment to sauces from Nantes, beurre blanc or sorrel. Suitable for both gourmet cuisine and traditional restaurants.
Storage and preparation instructions: Frozen product - store at -18°C maximum. Do not refreeze a thawed product. Raw product - cook before eating.
Available at Rungis and for delivery in France and abroad.
This skin-on, boneless fillet of Cape hake (Merluccius capensis / Merluccius paradoxus) comes from responsible MSC-certified trawling in the cold waters of Namibia. Prepared in the Netherlands and then individually quick-frozen (IQF), it is distinguished by its firm, white to light grey flesh with a neutral flavour.
A wild fish rigorously selected by Le Delas for its consistent quality and exemplary traceability.
Culinary uses: Thanks to its delicate texture and mild flavour, Cape hake fillet can be used in a wide range of dishes: oven-roasted, en papillote, pan-fried, or served with lemon or creamy sauces. Its skin-on presentation makes it an excellent choice for grilling or pan-frying, allowing it to colour beautifully.
Storage and preparation instructions: Frozen product - store at -18°C maximum. Never refreeze a thawed product. Raw product - cook before eating.
Ce cabillaud du Pacifique Nord Est (Gadus macrocephalus) est pêché durablement et certifié MSC. Son dos sans peau vous est proposé en portions régulières de 160 à 180g, idéales pour les professionnels de la restauration. Surgelé individuellement (IQF) sans glaçage et après double congélation, il conserve une texture moelleuse et une chair blanche d'une grande finesse.
Ce produit a été sélectionné avec exigence par Le Delas pour garantir fraîcheur, praticité et constance de qualité.
Usages culinaires :
Sans peau et avec 20% de glaçage (±3%) pour une présentation irréprochable, ce dos de cabillaud s'adapte parfaitement aux cuissons au four, à la vapeur ou à basse température. Il s'intègre aussi bien aux plats bistrot (dos de cabillaud rôti, brandade) qu'aux créations gastronomiques moins classiques. Sa tenue et sa délicatesse séduisent les chefs exigeants.
Conseils de conservation et de préparation :
Produit surgelé – À conserver à -18°C maximum jusqu'à la date indiquée. Ne jamais recongeler un produit décongelé. Produit cru – À cuire avant consommation.
Made from wild hake, commonly known as pollack (Pollachius virens), caught in the cold waters of Scotland, this skinless smoked fillet comes in a professional 3kg pack. Prepared 'haddock style' (smoked and naturally coloured with annatto), it has a typical orange colour and a balanced smoked flavour. The fillets are carefully layer packed to preserve their integrity when thawed. Marée Le Delas buyers have selected it for its quality, excellent shelf life and delicate flavour.
Culinary use: Ready to use after defrosting, this smoked pollack fillet is ideal in warm salads, soft-boiled eggs and haddock, croquettes, fish flans or simply poached in milk. An invaluable base for both classic and innovative recipes.
Storage and preparation instructions: Frozen product - Store at -18°C maximum until the date indicated. Never refreeze a thawed product. Consume as soon as possible after defrosting. Ready to eat after cooking.
From the cold waters of the South-East Atlantic (FAO zone 47), this slab of Cape white hake (Merluccius capensis/paradoxus) is line-caught off the coast of South Africa. Individually deep-frozen in Shatterpack, each pavé is presented skin-on and boneless, for controlled cooking and natural presentation. Measuring between 120 and 140 g, this fine, white-fleshed fish has a delicate texture and a taste typical of Cape hake. Ideal for restaurateurs looking for a quality product with no compromises (no additives, no GMOs, non-ionised).
Culinary use: Perfect for baking, steaming or pan-frying. This steak lends itself equally well to gourmet presentation and everyday cooking. Raw, cook before eating.
These fillets of Sparus aurata sea bream with skin come from fish reared in Turkey, then individually quick-frozen using the IQF method.
Raised in Turkey, this sea bass has lean flesh with a subtle, distinctive flavour. Nicknamed "wolf" or "sea perch" in the Mediterranean region, it can be eaten braised or seared, then baked for 4 minutes at 200°C and served with a ratatouille.
Fished off the Spanish coast, this turbot, nicknamed the Prince of the Seas, has firm, lean flesh and a very delicate flavour. Generally sold in fillets, it can be cooked and enjoyed in a variety of ways: en papillote, in the oven, grilled, poached, braised... Just avoid cooking it too long or using sauces that are too spicy to preserve its flavour.
This super-frozen Japanese quality yellowfin tuna (Thunnus Albacares) is processed in Saku semi-formed format. It is guaranteed skinless and bloodline-free. Wild-caught by long-line in the South-East Atlantic and Indian Oceans, this tuna is gutted, filleted and then portioned and individually frozen on board. Each piece is vacuum-packed and stored at a maximum temperature of -40°C to preserve all its organoleptic properties.
This frozen yellowtail fillet (Hamachi in Japanese) is an exceptional product. This farmed yellowtail has been slaughtered by Ikejime, reared and processed in Oita prefecture in Japan. Sashimi quality, it is individually deep-frozen, without CO treatment or additives, and weighs between 1.5 and 1.8 kg per fillet. The factory where it is processed is HACCP-certified by the EU, and certified by Marine Eco Label Japan.
Le Delas has selected this exceptional Bluefin Tuna Saku Block O-Toro, a bluefin tuna (Thunnus thynnus), processed using the Ikejime method and deep-frozen at -70°C (Superfrozen). Wild-caught by Almadraba in the Mediterranean and Atlantic Ocean, it is characterised by its high fat content, offering a tender texture and rich flavour. Toro refers to the fatty part of the tuna's belly. The fattest part is called o-toro. Cut into Saku blocks (graded, boneless and bloodline-free) for use without waste, this premium tuna comes from certified sustainable fishing in the Mediterranean, without antibiotics or additives. Its intense red colour and exceptional flavour make it the perfect choice for your sushi and sashimi. Freeze within two hours of catching for optimum freshness. Store in the freezer at -60°C.
Le Delas has selected this exceptional Bluefin Tuna Saku Block Chu-Toro, a bluefin tuna (Thunnus thynnus), processed using the Ikejime method and deep-frozen at -70°C (Superfrozen). Wild-caught by Almadraba in the Mediterranean and Atlantic Ocean, it is characterised by its high fat content, offering a tender texture and rich flavour. The toro is the fatty part of the tuna's belly. The chutoro, located between the Otoro (the fattest part) and the Akami (the least fatty part), offers a delicate, melting texture, bursting with umami. Its Japanese name, 'Chu' (medium) and 'toro' (to melt), perfectly reflects this experience. Cut into Saku blocks (graded, boneless and bloodline-free) for no-waste use, this premium tuna comes from certified sustainable fishing in the Mediterranean, without antibiotics or additives. Its intense red colour and exceptional flavour make it the perfect choice for your sushi and sashimi. Freeze within two hours of catching for optimum freshness. Store in the freezer at -60°C.
Le Delas has selected this exceptional Bluefin Tuna Saku Block Akami, a bluefin tuna (Thunnus thynnus), processed using the Ikejime method and deep-frozen at -70°C (Superfrozen). Wild-caught by Almadraba in the Mediterranean and Atlantic Ocean, it is characterised by its high fat content, offering a tender texture and rich flavour. The Akami is the least fatty and most abundant part of the tuna belly. Cut into Saku blocks (graded, skinless, boneless and with no bloodline) for use without waste, this premium tuna comes from certified sustainable fishing in the Mediterranean, without antibiotics or additives. Its intense red colour and exceptional flavour make it the perfect choice for your sushi and sashimi. Freeze within two hours of catching for optimum freshness. Store in the freezer at -60°C.